Set up your coating station. In a shallow bowl, combine the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. In a second bowl, beat the eggs until they are a uniform pale yellow and slightly frothy on top. In a third bowl, tip in the panko breadcrumbs. This assembly line makes the process smooth and keeps your hands from getting too sticky.

Prepare the chicken strips. Pat the chicken strips dry with kitchen paper — this helps the flour adhere. Season them lightly with a pinch of extra salt. Working one strip at a time, dredge it in the seasoned flour, shaking off any excess. You should see a thin, even coating that feels dry to the touch.

Egg and breadcrumb coating. Dip the floured strip into the beaten eggs, letting any excess drip off. Then press it firmly into the panko breadcrumbs, turning to coat all sides. The strip should look craggy and textured, with crumbs clinging in a rough, uneven layer — that's exactly what gives you maximum crunch.

Heat the oil. Pour the sunflower oil into a large frying pan and set it over a medium-high heat. To test if it's ready, drop a single breadcrumb into the oil — if it sizzles and dances immediately, the oil is hot enough. The oil should shimmer gently across the surface without smoking.

Fry in batches. Carefully lay 4-5 coated strips into the hot oil, making sure they are not touching. You should hear a vigorous sizzle as they hit the pan. Cook for 3-4 minutes on the first side, until the underside is a deep golden brown with a crisp, firm crust. Flip the strips using tongs and cook for another 3-4 minutes. The cooked tenders should feel firm when pressed gently and the internal temperature should reach 74°C.

Rest on a wire rack. Transfer the cooked tenders to a wire rack set over a baking tray — do not place them on paper towels, as this traps steam and softens the crust. Let them rest for at least 5 minutes. During this time, the crust will set and become even crunchier.

Make the honey mustard sauce. While the chicken rests, whisk together the honey, wholegrain mustard, Dijon mustard, and lemon juice in a small bowl. The sauce should be thick enough to coat the back of a spoon, with visible mustard seeds throughout. Taste and adjust the sweetness or tanginess to your preference.

Serve or store. Drizzle the honey mustard over the warm tenders or serve it on the side for dipping. If you are meal prepping, allow the tenders to cool completely on the wire rack before packing them into airtight containers.